1 (1 lb. 13 oz.) can sweet potatoes
1 1/2 c. white sugar
2 eggs
1 1/2 sticks butter, soft
1/4 tsp. nutmeg
1 c. milk
1/2 tsp. cinnamon
1/2 c. brown sugar
1 c. chopped pecans
3/4 c. crushed corn flakes

Combine potatoes, white sugar, eggs, 3/4 stick butter, nutmeg, milk and cinnamon with mixer. Pour into 1 1/2 quart casserole or baking dish. Bake for 20 to 30 minutes at 300 degrees or until about firm. Melt remaining butter and brown sugar; add pecans and corn flake crumbs. Spread over souffle. Bake 15 minutes longer. Serves 8 to 10.